Let’s say a table of five walks in and sits down. So, you grab your tickets, approach the table, introduce yourself, and write all the names of the patrons (along with their chosen drinks) at the top of your ticket. Then, as you go and retrieve the drinks, you notice another table with the same amount of people come in. Stop. Don’t make the first table’s drinks yet. Go to the new table, and do the same as you just did at the previous table, writing down the drinks with the patron’s names beside them (http://raiseyourtips.com/bigger-tips-2/). Then, retrieve both sets of drinks all at once. Pass them out to both tables, but check to see if the first table that sat down is ready to order their food before inquiring about the second group’s order (to multitask effectively, let the second table know that you will be right back to take their order the moment you set their drinks in front of them).
The first table will notice that you correctly gave them priority, and will remember it when it comes time to give you your tip. After writing down their order, don’t go to the kitchen just yet. What will benefit you most is if you can get both ticket orders in your hands at once, seeing as how it normally only takes 3-5 minutes to write down an order of a table that size. Then, present both tickets to the cook at the same time. The person preparing the food will likely appreciate you doing it that way, because the cooks know how long it takes to prepare certain items and can get your appetizers for both tables all out at the about the same time.
Now that you have given both tickets to the cook and walked back out on the floor, you see yet a third table of five looking around for a server. Don’t fret. Keep your tickets in order, and follow the same exact routine as you did, prioritizing the third table accordingly. By the time you get their drinks and order, the other two tables will have food coming up or very close to being done. As you take the third table’s ticket back there to the cook, keep an eye out for the first couple of orders, but don’t crowd or rush the cook – let them work undisturbed (http://raiseyourtips.com/bigger-tips-2/).
If the first orders are done, take them out to the patrons. If not, walk back out and peek discreetly at all of the tables to see if any refills or napkins are needed. Drinks will be your most requested item, so if a table has a lot of orders for the same drink (like tea for example) be sure that you have a couple of pitchers close to grab, or simply give your customers a pitcher of it, with a dish full of sliced lemons.
Now the food is ready, and the first couple of tables are anticipating their food to be coming up shortly. Even if both of the first orders are ready to be take out to the groups, pass the food out in the correct order of priority. If you have a rolling cart for food orders that can be easily rolled on the floor (which always beats carrying those multiple orders of food above your head on a tray), roll out both orders on the cart and present the first table with their dishes. Then do the same with the second group. Now since they are eating, go get the third tables’ food.
By the time everyone is finished with their meals, you will have set it up for yourself where you can be passing out all of your tables’ final bills and/or grabbing doggy their bags at around the same time.(http://raiseyourtips.com/bigger-tips-2/)